Wines to celebrate the start of Spring
April marks a welcome shift in the seasons. The days grow longer, the first real warmth returns, and dining naturally
Two’s company at the Contract Catering Awards 2026
This year’s Contract Catering Awards took place at the Park Plaza Westminster Bridge on 2 March. Nominated by peers and
Developing the next generation of chefs with Westminster Catering College
One of the most rewarding parts of working for BM Caterers — and in contract catering — isn’t just the
Supporting opportunity through work experience with Luminary
Hospitality has always been an industry built around people. Kitchens bring together individuals from different backgrounds, experiences and cultures, all
Why ethical supply chains matter in modern contract catering
As chefs, we often focus on developing dishes and menus, but investing time in people — and where our food
From our kitchens: Introducing Gareth Ruck
At BM Caterers, some of the most important leadership happens in our kitchens. While our senior team sets direction, it’s
Salt and pepper squid
Light, crunchy, and satisfying. This is a dredge batter (so it puffs up in the fryer and gives you all
Foolproof fish batter
Extra crispy outside. Moist, flaky fish inside. This is one of those simple kitchens wins that feels a bit magic.
Living beyond the label: My journey with Epilepsy
Age brings perspective. I find myself caring less about the small things and more about what truly matters, like helping
Eat the rainbow: Energising the workplace through colourful food
With March bringing the start of spring, it’s a great time to refresh energy levels and bring a little more
Coffee and chocolate brownies
Rich, fudgy chocolate brownies made with used coffee grounds. A simple zero-waste recipe that transforms surplus coffee into a deeply
Vegetable pakoras with roasted apple chutney
A zero-waste recipe using vegetable trimmings. These vegetable pakoras are a brilliant way to use up surplus veg and are
Fruit Tea Stock (Zero‑Waste Smoothie Base)
A gently spiced fruit stock made from surplus fruit skins and trimmings. Naturally sweet, aromatic and perfect as a zero-waste
3 Ways to Reduce Waste in a Contract Catering Environment
As ESG Lead for a contract caterer, food waste is always high on the agenda. We serve thousands of customers
International Women’s Day: My journey in hospitality
In hospitality, every career journey is different, shaped by passion, perseverance and the people we meet along the way. For
Miso‑marinated fried chicken
with Pickled Mooli and Spring Onion Crispy miso-marinated fried chicken served with sweet pickled mooli and fresh spring onions. A
Pitta breads
Makes 6 pittas (approx. 120g each) Soft, fluffy homemade pitta breads with a perfect pocket. Delicious served warm and ideal
Baked Coffee Grounds Celeriac (Zero-Waste, Vegan-Friendly)
A surprising and sustainable way to use used coffee grounds, this baked celeriac sealed in a coffee crust delivers deep,
Miso Roasted Celeriac with Sesame, Seaweed & Nigella Seeds
This miso roasted celeriac is one of the simplest and most flavourful ways to prepare celeriac. Slow-baked until deeply caramelised,
Roast Swede Mash
A richer, sweeter alternative to traditional boiled swede mash. Roasting the swede in butter allows it to steam gently in
Burnt Apple Puree
This deeply caramelised apple purée tastes almost like toffee, yet it’s made using only apples. Slow roasting draws out the
Braised Red Cabbage
A classic winter side dish that’s sweet, tangy, and deeply comforting. Braised slowly until glossy and tender, this red cabbage
Leek, Celeriac and Cabbage Gratin
A comforting, seasonal winter vegetable gratin with soft layers beneath and a deeply golden, crisp top. Rich béchamel binds leeks,
Charred aubergine dip
A smoky, creamy charred aubergine dip with lemon, olive oil and herbs. Simple, comforting and perfect for sharing. Serve at